How to Cook Ribeye Steak Without A Cast Iron Skillet

No cast iron skillet? No problem! Learn all the tips and tricks about how to cook a perfectly juicy steakhouse-quality ribeye steak without a cast iron skillet.

Why cook a ribeye steak without a cast iron skillet?

We used to cook steak on a cast iron skillet all the time, but have recently started to experiment with other methods to cook our steak. Why? Because while cast iron skillets create the most delicious crust, you lose about 30-50% of the tender meat inside because the high temperatures create a thick grey band of overcooked meat around the sides.

How to choose a good quality steak

When picking a steak, it's important to know what type of steak to buy and why. Here are three things to look out for:

#1 Type

• Bone-in Ribeye: Preferred by many steak aficionados, this type offers extra flavor from the bone, bone marrow, and the fat and muscle fibers attached to the meat. The presence of the bone results in uneven cooking, making it ideal for serving a crowd with varying preferences for doneness.
• Boneless Ribeye: This variant is our favorite steak because it results in more even cooking compared to the bone-in version, which can be a bit tricky to handle.
• Tomahawk Ribeye: A thicker and heavier cut of steak, the Tomahawk ribeye comes with a very long bone, creating a visually impressive presentation.

#2 Thickness

Cuts of steaks also come in various levels of thickness. While ribeye cuts typically range from 1.25" to 2 inches thick, you can also find thinner, often cheaper cuts which taste just as good but are less than 1.25" thick. The secret to mastering the art of cooking a thin steak is to use our stove top cold sear method which allows you to control the heat most effectively.

#3 Fat & Marbling

The best steak will have marbling that look like spiderwebs across the surface. The quality of marbling is particularly sought after by steak lovers because it liquifies during the cooking process resulting in that melt-in-your mouth texture. When picking a steak go for the one with thin veins of marbling throughout the meat as opposed to a steak which is primarily lean and red with few thick veins of fat.

Finally, the sides of the ribeye should be surrounded by fat. During the cooking process, this strip of fat melts, keeping the steak juicy and adds additional flavor.

Ingredients

To make a basic ribeye steak, you need a room temperature ribeye steak*, coarse salt and pepper. We fancied up the basic steak recipe to add more layers of flavor with unsalted butter, whole garlic cloves, rosemary, and thyme.

• Ribeye steak. You can use this recipe for any cuts of steak including filet mignon, T-bone, porterhouse, hanger, flat iron, New York strip steak and sirloin steak. Most people purchase their steaks from a local butcher - however you can also get good steak from time to time at your local supermarket.
• Unsalted butter. We use unsalted butter in this recipe to control the amount of salt in the dish. You can also use salted butter and compound butter like our benihana garlic butter for this recipe. If you choose to use salted butter, you may need to sprinkle less salt on the steak once it is done. When cooking at higher temperatures, it is best to use oils with a higher smoke point like canola oil or avocado oil.

How to Cook Ribeye steak without a cast iron skillet

In this post we provide five alternatives to cooking steak without a cast iron skillet

1. Stovetop cold sear using a non-stick skillet
2. Stovetop classic sear using a heavy skillet or pot
3. Stovetop classic sear and oven
4. Air fryer
5. Outdoor grill.

Method #1: Stovetop cold sear using a non-stick skillet

Equipment: non-stick skillet/light fry pan.

One of our favorite alternatives to cast iron cooking is to cold sear using a non-stick pan. This method produces a notably larger edge-to-edge juicy interior, with a thin crisp crust. It is particularly suitable for a non-stick skillet because these skillets do not get very hot. Best for steaks with a thickness of 1.5" or more.

Step #1: Cold sear the steak

• Place the room temperature steak on a cold non-stick pan. Turn the flame up to medium-high heat and cook for three minutes on the top bottom and sides. Reduce the heat to medium and cook for 2 minutes on all sides to build a nice crust.

Step #2: Flavor the steak with butter, garlic and herbs

• Turn the heat to medium low and add unsalted butter, garlic cloves, rosemary, and thyme. Baste the steak with the flavored butter turning it every minute or so, until an instant thermometer inserted into the center of the steak registers 115°-120°F for rare, 120°-125°F for medium rare, 130°-135°F for medium, 140°-145°F for medium well and 150°-155°F for well done.

Step #3: Rest the steak

• Remove the steak and place it on a cutting board or platter. Cover with aluminum foil and rest for 5 minutes. Sprinkle with coarse salt and pepper. Serve immediately with the roasted garlic.

Method #2: Stovetop classic sear using a heavy skillet or pot

Equipment: heavy skillet or a large heavy bottom pot.

This method is similar to cooking with a cast iron pan. You can use a a very heavy pan like an all-clad skillet, stainless steel pan or a large heavy bottom pot. It produces a crisps golden brown crust like the cast-iron method. This method is suitable for steaks that are at least 1" thick.

Step #1: Cook the steak

• Heat up a heavy, oven-proof skillet on high heat for at least 5 minutes, Add a teaspoon of olive oil. Sear the room temperature steak on the top and bottom for 3 minutes each.

Step #2: Flavor the steak

• Turn the heat to medium. Add unsalted butter, garlic cloves, rosemary, and thyme. Baste the steak with the flavored butter and sear the top, bottom and all sides for about 2 minutes each. Continue cooking until an instant thermometer inserted into the center of the steak registers the right temperature for your preferred doneness - 115°-120°F for rare, 120°-125°F for medium rare, 130°-135°F for medium, 140°-145°F for medium well and 150°-155°F for well done.

Step #3: Rest the steak

• Remove the steak and place it on a cutting board or platter. Cover with aluminum foil and rest for 5 minutes. Sprinkle with coarse salt and pepper. Serve immediately with the roasted garlic.

Method #3: Stovetop classic sear and oven

Equipment: heavy skillet or a large heavy bottom pot, oven.

This method requires a very heavy, oven-proof pan like an all-clad skillet or a large heavy bottomed pot. It produces a crisps golden brown crust like the cast-iron method. Suitable for thick steaks that are at least 1.25" thick because of the extensive cooking time.

Step #1: Preheat the oven

• Preheat oven to 375°F.

Step # 2 Cook the steak

• Heat up a heavy, oven-proof skillet on high heat for at least 5 minutes, Add a teaspoon of olive oil to the hot skillet. Sear the room temperature steak on the top and bottom for about 3 minutes, each to develop a good crust.

Step #3: Flavor the steak

• Turn the heat to medium low and add a pat of butter, garlic cloves, rosemary and thyme. Baste the steak with the flavored butter and sear the sides for about 2 minutes each.

Step #4: Cook the steak in the preheated oven

• Place the steak into the hot oven and continue cooking until an instant-read thermometer inserted into the center of the steak registers 115°-120°F for rare, 120°-125°F for medium rare, 130°-135°F for medium, 140°-145°F for medium well and 150°-155°F for well done. When we cook medium-rare steak the cooking time for the internal temperature of the steak to reach 125°F is about 8-10 minutes.

Step #4: Rest the steak

• Remove the steak and place it on a cutting board or platter. Cover with aluminum foil and rest for 5 minutes. Sprinkle with coarse salt and pepper. Serve immediately with the roasted garlic.

Method #4: Air Fryer

Equipment: Air fryer.

This method requires an air fryer. It is our least favorite method as the steak does not brown as well and it is also difficult to predict the times needed to cook the steak. Rubbing the steak with oil first helps with browning and the steak may need to be cut into smaller pieces to fit the air fryer. This method is suitable for steaks that are at least 1" thick as thinner steaks cook too fast without getting a chance to brown.

Step #1: Air Fry the Steak

• Brush the steak with olive oil on all sides. Line the air fryer with parchment paper. Place the steak in the air fryer. Air fry at 400°F for about 8 minutes, flipping halfway. Continue air frying at 1-2-minute intervals until an instant thermometer inserted into the center of the steak registers 115°-120°F for rare, 120°-125°F for medium rare, 130°-135°F for medium, 140°-145°F for medium well and 150°-155°F for well done. The amount of time will depend on the model and thickness of the steak.

Step #2: Rest the steak

• Remove the steak and place it on a cutting board or platter. Cover with aluminum foil and rest for 5 minutes. Sprinkle with coarse salt and pepper. Serve immediately.

Method #5: Outdoor grill

Equipment: Outdoor grill.

This is one of our favorite methods to cook steaks in the summer. We use a Weber charcoal grill which also gives the steak a delicious smoky flavor that we love!

Step #1: Preheat and prep the steak

• Preheat the grill to 300-350°F. Brush the steaks with olive oil to enable searing and prevent sticking. Place the steak over the indirect side of the grill. Close the lid and cook for 10 minutes. Flip the steak. Close the lid and cook for another 10 minutes. Insert an instant read thermometer into the center of the steak. Aim for 115°-120°F for rare, 120°-125°F for medium rare, 130°-135°F for medium, 140°-145°F for medium well and 150°-155°F for well done. Continue cooking until you reach the target temperature.
• Move the steak directly over the hot coal. To get the perfect sear for diamond shaped grill marks, position the steak at 45° to the grill grates and cook for about 2-3 minutes. Rotate another 45° then cook for another 2-3 minutes.

Step #2: Rest the steak

• Remove the steak and place it on a cutting board or platter. Cover with aluminum foil and rest for 5 minutes. Sprinkle with coarse salt and pepper. Serve immediately.

Tips

• "Dry" the steak in the fridge. After you purchase your steak, dry it thoroughly with paper towels. Place the steak on a small wire rack on a plate for 1-2 days in the refrigerator. Moisture on the surface of the steak will evaporate creating a dry surface which will cook to a tasty crisp crust. If you are concerned about bacteria growth, cover your steak with a cheese cloth or paper towel.
• Don't salt the steak prior to cooking. While many home cooks prefer salting their steak prior to cooking to draw out the moisture and pre-season, we do not as this can also dry out the steak. We prefer to cook a steak with a dry surface to create a crisp brown surface and then add salt and pepper to the steak after cooking for the juiciest steak possible.
• Bring the steak to room temperature. Leave the steak on a counter for at least an hour prior to cooking. This ensures that the steak cooks evenly.
• Dry the steak right before cooking. Pat the raw steak with a paper towel right before cooking so that the surface is as dry as possible. Excess moisture can cause the steak to steam and not fry.
• Save the pan sauce to make gravy. Do not discard the leftover oil after making the steak - use it to make a delicious mushroom gravy.
• Always rest the steak. The secret to tender steak is to allow the steak to rest. This allows the muscle fibers to relax and for the juices to redistribute evenly, ensuring a juicy steak. Note that the steak continues to cook while it is resting, and the internal temperature will go up by about 5°F. Thus, removing the steak from the heat source at just the right temperature is essential.
• Use a meat thermometer. Just a few extra minutes can mean the difference between a good and amazing steak. A meat thermometer is crucial for pinpointing the time to remove the steak from heat so that you get a perfect steak. Follow the table below to determine the precise level of doneness.

Nutrition

A typical 8 ounce serving of this flavorful steak has about 380-576 calories, 40-64 grams of protein, 15-34 grams of fat, and 0 grams of carbohydrates. The calories will vary depending on the steak purchased.

A typical ribeye steak (24 ounces) yields approximately three servings.  The nutritional information is intended as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Storage

Refrigerator. Leftover rib eye steak can be stored in an airtight container for up to 4 days in the refrigerator.

Freezer. Cooked steak can be frozen in an airtight container for up to 3 months. To thaw, allow the steak to sit in the fridge overnight.

What to serve with ribeye steak

Our hands down favorite pairing for ribeye steak is lobster ravioli. Other great sides include our Greek Salad, Bombay Aloo and Japanese Hibachi Chicken Fried Rice. Leftover steak can easily made into a delicious sandwich. Try it with our delicious Banh Mi Bread, easy Lebanese pita bread or if you are pressed for time our two-hour artisan bread.

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